PLANTAIN SOUP A.K.A. CARIBBEAN MATZO BALL SOUP
Plantain Soup A.k.a. Caribbean Matzo Ball Soup
- 4 green plantains, peeled and cut into 1-inch chunks
- 1 pinch saffron, optional
- 4 cups well-flavored stock (I used Moosewood's Mock Chicken Stock that I had made over the weekend)
- Oil for deep frying
- 4 slices of fake bacon
- 1 tablespoon chopped garlic
- Freshly ground black pepper
- cayenne pepper (optional)
- Chopped fresh cilantro leaves for garnish
Mix handful of salt into a bowl of cold water and soak plantain chunks for 15 minutes. Combine saffron and stock in saucepan over low heat, keep warm. Bring at least 1 inch of oil to about 350 degrees in a deep skillet.
Cook the veggie bacon in the oil until crisp; remove and lay out on paper towels to cut back on the oil. Take the plantain chunks out of water, drain well and pat down with a paper towel. Deep fry the pieces until tender and brown.
Once a batch is done, put them in a food processor with the veggie bacon, garlic, salt-n-pepper and some cayenne pepper for a kick and blend. Keep adding the plantains to the mixture when you're done frying them you want a nice and smooth consistency. Shape the mixture into small balls and place in bowls. Ladle some of the stock and garnish with cilantro. Eat immediately (makes 4 servings).